Ingredients Cooking for − + people
Whole recipe Per person
Metric (g, ml, °C) US (oz, cups, °F)
Amounts for one person — multiply by the number of people.
Amounts written inside the step text are for the original recipe; the lists are scaled.
Cook in batches — the pots and pans in the steps are sized for 2 people.
Simplified version Use a jar labelled grilled aubergine, drain well and omit tomato paste and garnish. Alternatively use 400–450 g ready-to-eat aubergine–yoghurt dip for two, replacing both aubergine and yoghurt. Skip extra garlic and salt at first, then taste and adjust.
Core ingredients Grilled aubergine flesh, drained, ready to eat 250 g Thick plain yoghurt 200 g Garlic, finely grated 1 small clove Lamb mince 300 g Butter 15 g Fine salt ½ tsp Optional additions Pul biber (mild red-pepper flakes) ½ tsp Tomato paste 1 tsp Parsley 5 g Flatbread 150 g Equipment Sharp knife and stable cutting board Mixing bowl and spoon Hob and frying pan Food thermometer Sieve for draining aubergine Step by step View full-size picture ↗ 1 Drain and chop the aubergine5 min
Drain the ready-grilled aubergine in a sieve for 5 minutes. Chop into a soft coarse mash, not a watery purée. Use 250 g drained flesh; weigh after draining. View full-size picture ↗ 2 Mix the yoghurt baselow 4 min
Stir yoghurt with garlic and half the salt. Warm aubergine gently in a small pan for 2 minutes; take off the heat and fold into yoghurt. Keep warm, not bubbling: boiling can split the yoghurt. Divide between two plates. View full-size picture ↗ 3 Brown the lamb thoroughlymedium-high 5–7 min
Melt butter over medium-high heat. Add mince in a thin layer; leave 2 minutes, then break into small 1 cm pieces and turn. Cook 5–7 minutes total, until browned and 71 °C If using tomato paste, stir it in for the last minute; optional chilli goes in for the last 20 seconds. View full-size picture ↗ 4 Layer and eat warm2 min
Spoon hot lamb and its butter over the warm aubergine yoghurt. Finish with remaining salt to taste, optional parsley and flatbread. Keep meat on top rather than stirring everything into a grey mixture. From scratch at home Roast two whole pierced aubergines at 220 °C for 35–50 minutes until collapsed and fully soft. Cool enough to handle, peel and drain; use 250 g flesh. This adds time and needs an oven, so it is not the galley method. Core and optional Make the core ingredient list first. Optional additions are separate; each is called out where it enters. Quantities serve two. Cook meat and seafood just before eating; keep dairy and raw ingredients refrigerated at 0–4 °C . Prep vegetables before raw meat or use a separate board and clean tools. Based on: Turkey’s For Life — ali nazik
More turkish & coastal: Sashimi (sliced raw seafood) · all options Çipura tava (pan-fried sea bream), lemon & capers Tereyağlı karides (butter shrimp), garlic & chilli Palamut tava (pan-fried bonito) & sumac onions Kuzu tantuni-style wraps (quick lamb wraps) Gavurdağı (tomato–walnut salad) Roka (rocket) salad, pomegranate & white cheese Çılbır (eggs on garlic yoghurt), chilli butter Kabak mücver (courgette fritters), dill & cheese Çökertme (beef, crisp potatoes & garlic yoghurt) Menemen (Turkish tomato-and-pepper eggs) 
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